By Patrick Wu
Northern Thai sausage recipe
11 steps
Prep:1hCook:20min
Seriously fragrant and super spicy, this sausage recipe is a close approximation of “Sai oua”, a northern Thai sausage. If you like Thai food and flavours - you’ll love this. You can just as easily make this with hog casings, but I’d just run out and decided to use lamb casings instead - a little more delicate but just as juicy.
Updated at: Sat, 09 Sep 2023 02:17:25 GMT
Nutrition balance score
Good
Glycemic Index
44
Low
Glycemic Load
7
Low
Nutrition per serving
Calories364.1 kcal (18%)
Total Fat19.6 g (28%)
Carbs15.9 g (6%)
Sugars1.9 g (2%)
Protein29.8 g (60%)
Sodium1229.8 mg (61%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Place the diced pork in the freezer about an hour ahead of time
Step 2
Soak about the lamb casings in warm water
Step 3
Cool the metal parts of your grinder and stuffer before use, if possible
Step 4
Remove the diced pork from the freezer when it’s got a frozen crust to it
Step 5
Grind the pork into a bowl. Keep the bowl chilled whilst you prepare the spices
Step 6
Add the garlic, lemongrass, chillies, shallots and kaffir lime leaves to a food processor and blitz to a chunky paste.
Step 7
Sweat this mixture in a pan on medium-low heat to soften, about 5 mins. Allow to cool.
Step 8
Add the above mixture to the rest of the ingredients and mix
Step 9
Add all of the ingredients to the minced pork and mix thoroughly, then chill in the fridge for 30 mins.
Step 10
Re-grind the mixture into a chilled bowl
Step 11
Stuff into casings, taking care – lamb casings are more delicate that hog casings and will burst more easily if overstuffed
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